Jambalaya

 Jambalaya

This recipe was made in the 6 quart Instant Pot.

Reduced all the ingredients by half when making this in a 3 quart Instant Pot. The recommended fill line for rice, beans and grains in an Instant Pot is to fill the stainless insert just to the 1/2 full line and use a minimum of 1 1/2 cups of liquid in any size Instant Pot unless manual states differently.

Want more recipes like this?  Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/

Serves: 6 – 8

Package leftovers in serving sizes desired.  Label and date the container.

Ingredients

2 tbsp. olive oil

1 tbsp. garlic, minced

1 cup celery, chopped

1 cup onion, chopped

1 cup bell pepper, diced

2 cups fresh Crab or Shrimp

3 Chicken thighs, boneless skinless, cut in 1″ cubes

4 Andoule Sausage

2 cups Rice

28 oz Tomato Sauce

6 cups Chicken Broth

1 1/2 tsp Worcestershire  sauce

2 bay leaves

2/3 tsp Thyme

1 tsp Cajun or Creole Seasoning

1/4 tsp cayenne pepper

1/4 cup parsley, chopped

Directions

Turn unit to saute, when hot add oil.  Saute chicken until browned on all sides.

Add onions, celery, bell pepper and garlic, stir for 2 minutes.

Turn unit off.  Add remaining ingredients and stir.

Cook on manual setting high pressure for 8 minutes.  Let pressure release naturally

then turn the Instant pot off.  Open the Instant Pot, add fully cooked shrimp or fully cooked crab over the top of the rice.  Close the Instant Pot.  Keep pot turned off, let the  residual steam gently warm the seafood.

Garnish with chopped parsley.

 

 

 

 

 

 

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!